ANNA BUSHBY

Calve's Liver — Cook liver until tender, chop fine, season with cayenne pepper, salt and Worcester sauce, a little mush- room catsup, and a dash of Madeira wine or good sherry. Serve in individual shells of china or paper.

Swedish Meat Balls — One pound of Hamburg meat, 1 onion chopped fine, ^ cup of bread crumbs, 1 level teaspoon- ful allspice ground not too fine, Yz teaspoonful salt, 3^ tablespoonfuls of milk. Mix into the meat and form into- small balls and fry in butter until browned and crispy. The gravy to this is fine.

Beef Au Gratin — Cut into very thin slices enough cold,, cooked beef to serve six persons. Peel two large Spanish onions and cut in the thinnest of slices. In a heavy granite pan melt 2 tablespoonfuls of butter. Add the onions and cook over a slow fire, shaking gently from time to time until they are a golden brown. Sprinkle into the butter two tea- spoonfuls of flour and cook until melted. Add gradually 1 pint of clear beef stock, stirring briskly that the flour does-, not lump. Add one tablespoonful of tomato catsup and let all simmer. Put into a deep baking dish alternate layers of onion, sauce, and beef, cover with Y^. cup of browned bread •crumbs. Serve at once.

Beef Patties — Take one pint of sliced, cold roast beef and heat in 1 scant cupful of gravy seasoned with mushroom catsup or Worcestershire. In another pan put 1 tablespoon grated onion, and 4 tablespoonfuls of tarragon vinegar and boil until reduced to 1 tablespoonful. To this add 1 table- spoon butter, a dash of salt and pepper, and the yolks of 2 eggs. Stir over a hot fire until smooth and very thick. Fill heated patty cases with the hot meat, cover with 1 teaspoon- ful of the sauce and serve at once.

Veal Loaf — Three pounds of chopped veal, butter size of an ^^g, 4 crackers crushed, 3 hard boiled eggs cut fine, 1 teaspoonful black pepper, 1 tablespoonful salt, 1 tablespoonful sage, 1 tablespoonful minced parsley, 1 tablespoonful grated onion (if desired), 3 beaten eggs, 3 tablespoonfuls cream. Mix;

MRS. GEORGE STRICKLER.

52 CLUB HOUSE COOK BOOK

Veal Cutlets — Cut your cutlets ^ inch thick and beat them as flat as possible without breaking the bone, rub them over with salt and pepper, dip into melted butter, sprinkle with grated cheese, e:gg and bread crumbs. Then, if not cov- -eied enough, dip a second time. Fry the cutlets in fresh butter, and drain. Serve either with Martre d'Hotel or to- mato sauce and garnish with a lemon cut in slices.

Mutton Cutlets With Tomato Sauce — Trim your cutlets, <iip them into melted butter, sprinkle with salt and pepper, and grill on a gridiron. Be careful to turn cutlets, serve them -at the end of 5 or 6 minutes with tomato sauce.

Lamb Stewed With Green Peas — Cut the breast of lamb in pieces, and put into a stew pan with just enough water to -cover it; cover closely and let stew for 20 minutes; take off the scum, add 1 tablespoonful of salt and 1 quart of shelled green peas ; cover and let them stew for ^ hour ; mix 1 table- spoon of flour and butter, and stir in and let simmer for 10 minutes. Then serve. If you mix the flour with cream, it ' makes it better. ACEOLA COOK BOOK.

Savory Meat — Three pounds of lean, raw beef, chopped ■very fine, 3 eggs, 6 soda crackers rolled very fine, 1 table- spoon salt, 1 teaspoon black pepper, 4 tablespoonfuls of cream, piece of butter size of a walnut. Press into shape and bake 2 hours. MRS. A. A. MARPLE, A Cook Book.

Roast Beef Chauffe — Cold roast beef, tablespoonful of butter, 3 tablespoonfuls currant jelly, cayenne, salt, glass of sherry or Maderia. Cut beef in small pieces half an inch thick, put butter in chafing dish or pan, and when melted add the jelly and a dash of cayenne, little salt and wine. Add beef and serve hot.

Calve's Head — One head boiled until tender, pick, boil "brains and chop fine, 3 eggs boiled hard, chop the whites. Take yolks and mash, add a little milk to moisten, red pepper, mustard and salt to taste, lumps of butter. Mix all together. Add 1 quart of stock or milk. Thicken with flour. Put in stove to heat, just before serving add 1 cup of sherry wine.

MRS. M. S. PRICE.

Ham Patty — To use up the remains of ham, take fat and lean together, pass through mincing machine, then pound to a smooth paste. Soak a slice of bread in milk and beat up to a cream; then mix in the ham and beat both together. Now beat to a froth 1 €:gg and stir it into the ham, season with salt and pepper and a little chopped parsley. Put the whole into a well greased mould and bake until brown.

Turkey Chartreuse — Chop fine turkey meat, add an equal amount of fine soft bread crumbs, season highly with salt, pepper, onion juice and chopped parsley, then stir in enough stock to moisten. Pack this in the center of a buttered mold lined with boiled rice, cover with rice and steam for an hour. Serve with cream sauce.

Savory Steak — One teacup bread crumbs with a little finely minced parsley and thyme. Season with salt and pep- per and moisten with milk. Put this on one side of a nice steak. Turn the steak and roll the stuffing inside, tie securely. Fry quickly in boiling fat. And then put in a saucepan with I teacup of water and stew gently (to simmer at the edge only) for 2 hours. FANNY BARON,

Chorley Wood, England.

Baked Liver — Fry a small quantity of chopped onion in a piece of butter the size of a hickory nut. Add 1 or 2 table- spoonfuls of chopped ham or bacon. Let it fry until a light brown. Then remove from the fire and add a small saucer of very fine bread crumbs. Season with pepper, no salt, as the ham is salt enough; 1 tgg beaten light, parsley and sweet marjoram. Cut incisions in the liver about 2 or 3 inches apart and fill with the filling. Put into a slow oven. Have a little butter melted with hot water and baste the liver with it until it begins to draw its own gravy, then baste with that,